An intriguing side dish for any grilled entrée but especially appropriate for Passover, this carrot salad is simple
and packed with vitamin A and other antioxidants. With a touch of garlic and cumin in the dressing, there is just enough
flavor and spice to make these carrots shine brightly. And it only takes about 10 minutes to prepare!
Servings: 4-5 servings
- 5 medium carrots, peeled
- ¼ teaspoon ground cumin
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons red wine vinegar or lemon juice
- 2 Tablespoons chopped fresh cilantro or parsley
- 1 garlic clove, smashed and minced
- ¼ teaspoon salt
- Fill a medium to large pot with water and bring to a boil. Add the salt once the water begins to boil. In the meantime,
peel and slice the carrots. The best method to slice the carrots is with a mandolin or box grater, into discs. You can
also cut them by hand, or choose to shred them instead. Just, be aware you will have to cook the carrots longer if they
are more coarsely sliced, and for less time if they are shredded. Place the carrots in the boiling water, and if thin
discs, boil for a brief 2 minutes, turning down the water to prevent it from boiling over. Immediately drain the carrots
in a colander and pat dry with a paper towel.
- Prepare the dressing by mixing the oil, vinegar, garlic, and cumin, and stir vigorously with fork. In a mixing bowl,
pour dressing over carrots, and toss in chopped cilantro. Serve alongside grilled fish or other entrée.
For photographs and detailed instructions, please visit
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